Imagine a breakfast so luxurious, so comforting, that it transports you straight to a charming French countryside kitchen. The Leek Potato Gruyere Frittata is not just a meal, it's a culinary experience that combines the rustic elegance of caramelized leeks, tender potatoes, and the rich, nutty flavor of Gruyere cheese. This one-pan wonder is your ticket to an effortless, gourmet breakfast that looks like it took hours to prepare but comes together in less than 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 large leeks, sliced
- 2 medium potatoes, diced
- 6 large eggs
- 1 cup Gruyere cheese, grated
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing your ingredients. Slice the leeks into thin rounds, ensuring to rinse them well under cold water to remove any grit or dirt. Drain and set aside.
- Peel the potatoes and dice them into small cubes, approximately ½ inch in size. This will help them cook evenly.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced potatoes. Season with salt and pepper to taste.
- Cook the potatoes for about 10 minutes, stirring occasionally, until they are golden brown and fork-tender.
- Add the sliced leeks to the skillet with the potatoes. Stir well to combine and cook for an additional 5 minutes, or until the leeks are softened and translucent.
- While the vegetables are cooking, crack the 6 large eggs into a mixing bowl. Whisk them together until well combined, then season with a pinch of salt and pepper.
- Once the leeks and potatoes are cooked, reduce the heat to low and evenly distribute the vegetable mixture in the skillet. Pour the whisked eggs over the top, ensuring that the eggs cover the vegetables evenly.
- Sprinkle the grated Gruyere cheese over the egg and vegetable mixture, allowing it to melt into the frittata as it cooks.
- Cover the skillet with a lid and cook on low heat for about 10-15 minutes, or until the eggs are set around the edges but still slightly runny in the center.
- To finish cooking the frittata, you can place the skillet under a broiler for 2-3 minutes until the top is golden and puffed, but watch closely to avoid burning.
- Once cooked, remove the skillet from the heat and let the frittata cool for a few minutes. Use a spatula to carefully slice into wedges.
- Serve warm or at room temperature, garnished with fresh herbs if desired. Enjoy your delicious Leek Potato Gruyere Frittata!
Tips
- Always rinse leeks thoroughly to remove hidden dirt between their layers.
- Cut potatoes into uniform small cubes to ensure even cooking.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking.
- Keep the heat low when adding eggs to prevent overcooking or burning.
- Watch the broiler carefully - just 2-3 minutes can transform your frittata from perfect to burnt.
- Let the frittata rest for a few minutes after cooking to help it set and make slicing easier.
- For extra flavor, consider adding fresh herbs like thyme or chives before serving.
- This dish is versatile - it's delicious hot, warm, or even at room temperature, making it perfect for brunch or quick weeknight dinners.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 19g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 310mg
